Desenvolvimento e caracterização físico química da farinha de INHAMBU Dioscorea trifida L.f.

Abstract

Inhambu is a tuber native of the Venezuelan Amazon, little known and underutilized. The present work had as objective to develop and to carry out the physical-chemical characterization of inhambu flour. The samples were subjected to chemical and thermal whitening followed by oven drying at 50°C for 6 hours. Thermal bleaching was the one that presented a lighter color for flour and was the chosen method. For the physicochemical analyzes, the results found for moisture, pH, acidity, protein, ash and lipids were: 8.25 ± 0.15; 5.62 ± 0.0.3; 0.25 ± 0.007; 1.97 ± 0.32; 1.69 ± 0.08 and 1.69 ± 0.08. The results obtained demonstrate that the product may have a potential for application as an ingredientofmixedflours.